Ingredients

Rice

Lentil Cakes

Salad

½ bag baby spinach *

1 capsicum

1 tomato

½ bunch coriander, chopped

To Serve

1 pack yoghurt

Steps

Cook rice
Combine rice, water and a pinch of salt in a pot and bring to the boil. Once
boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn
off heat and leave to steam, still covered, for 8 more minutes. Do not lift lid
during cooking

Prep and cook onion and make cake mix
Finely dice onion and drain lentils. Heat a drizzle of oil in a large pan on medium-high
heat and cook onion for about 5 minutes, until golden. Add garlic and lentil spice and
cook a further 1 minute, until fragrant. Transfer onion and lentils to a large bowl along
with remaining lentil cake ingredients and ½ tsp salt. Mash until combined. If lentil
mixture is too wet, add another 1/4 cup breadcrumbs

Form and cook cakes
Roll mixture into golf ball-sized balls and flatten slightly to make cakes. Wipe
pan clean and return to a medium heat with a drizzle of oil. Cook lentil cakes
for 2-3 minutes each side, until golden. Turn carefully to avoid breaking.

Make salad
Roughly chop spinach, thinly slice capsicum, dice tomato 1cm and toss in bowl
with coriander and a drizzle of oil and vinegar. Season to taste. Cut lemon into
wedges.